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Southwestern Bacon Burritos

Southwestern Bacon Burritos

Southwestern Bacon Burritos




  • 2 (6-ounce) boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • ½ Spanish onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup HORMEL® Real Bacon Pieces
  • 2 cups shredded Romaine lettuce
  • 6 green onions, chopped
  • 2 Roma tomatoes, seeded and chopped
  • 6 large flour tortillas


Season chicken with chili powder, cumin and salt. Heat oil in large skillet over medium heat. Cook chicken 4 minutes on each side or until cooked through. Remove chicken. Let stand 10 minutes.
Add onions to skillet and cook 5 to 7 minutes or until tender. Add garlic and cook 2 minutes. Add beans; stir to combine.
Finely chop chicken and add to bean mixture. Stir in bacon pieces, lettuce, green onions and tomatos.
Divide mixture evenly among tortillas. Wrap and roll. 

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